Stuffed Peppers in Tomato Cream Sauce

An unbelievably delicious dish with aromas so tempting, they’ll have family members running to the kitchen ten times and leave the neighbors drooling! If you haven’t tried making these stuffed peppers yet, don’t wait any longer—I promise they’re worth it!

Ingredients

• 6-7 bell peppers
• 600 g ground meat pork or beef
• 100 g rice
• 600 ml water cooled and bolied
• 2 onions chopped
• 2 carrots coarsely grated
• 2-4 tbsp vegetable oil
• 4 tbsp tomato paste divided
• 4 tbsp sour cream
• salt and pepper to taste
• fresh dill or parsley chopped, to taste
• 2 chopped tomatoes optional
• 1-2 cloves minced garlic optional

Instructions

• Cook the rice until tender, then let it cool.
• Heat some vegetable oil in a pan. Sauté the chopped onions until translucent, then add the grated carrots. Cook until softened.
• Stir in 2 tablespoons of tomato paste and cook for 1–2 more minutes.
• In a large bowl, combine the ground meat, cooked rice, and ⅔ of the sautéed vegetables. Optionally, add chopped tomatoes, minced garlic, and herbs. Season with salt, pepper, and your favorite spices. Mix well.
• Wash the bell peppers, slice off the tops, and remove seeds and membranes. Stuff each pepper with the meat mixture.
• Lightly oil a heavy-bottomed pot and arrange the stuffed peppers upright.
• For the sauce, mix 2 tablespoons of tomato paste with 4 tablespoons of sour cream and the cooled water. Add salt and pepper to taste, and pour over the peppers. Add the remaining sautéed vegetables on top.Cover with a lid and simmer on low heat for 1.5-2 hours. The peppers should become soft and the filling fully cooked.
• Serve the stuffed peppers with sour cream.